Bajji

Ingredients
Gram flour - 6 tblsp
Rice flour - 2 tblsp
Pepper powder - generous pinch
Hing - generous pinch
Sambar powder - 1/2 tsp
Onion - 1 very big size
Salt and water
Oil to fry



Preparation
1. Remove skin of onion and cut to rings. Neither too thick nor too thin.
2. Mix gram flour, rice flour, salt, hing, pepper and sambar powder. Add little water and bring to idly batter consistency. (Too thick consistency will not suit bajji and too thin consistency will consume more oil).
3. Heat oil in pan. Dip each slice of onion in bajji batter and deep fry in oil. Serve hot with your favourite chutney or gravy. My favourite is mutton kurma!

Note
1. I have prepared with onion. You can make use of veggies like bajji chilly, brinjal, potato, cauliflower, raw banana, salt biscuits, salt bread, boiled egg and so on.
2. While using veggies like potato, raw banana and brinjal do cut to thin slices and put in bajji batter itself. Dont put in water and then dip in batter before use. As batter will not stick and also it will dilute the batter for rest of the pieces.
3. If you wish then you can also add ginger garlic paste (1 tsp), pinch of soda, pinch of food color, sombu powder etc
4. Use adequate oil for frying and make use of the remaining oil for tempering purpose alone. Dont use again for frying or do reheating the oil again and again. Use for any tempering and finish it off.